5
power up
18 Check that the speed control is set to 0.
19 Put the plug into the power socket (switch the socket on, if its switchable).
20 Turn the speed control clockwise to the speed you want (1-6 or
Y
).
21 Turn the speed control back to 0 to turn the motor off.
22 Don’t run the motor continuously for more than 10 minutes, it may overheat. After
10 minutes switch off for at least 10 minutes, to recover.
23 Switch off, unplug the mixer, and wait till the motor stops before fitting or removing
an attachment, before dismantling, and before cleaning.
hot liquids
24 No matter how careful you are, splashing is inevitable with this sort of appliance.
caution
Don’t put anything into the bowl that’s hotter than you can comfortably
handle (i.e. liquid temperature below 40°C).
care and maintenance
1 Switch off (0) and unplug before cleaning.
2 Clean as soon after use as possible, to prevent residues setting inside the bowl.
3 Turn the bowl anti-clockwise (
U
) to release it from its bayonet fittings, then lift it off
the mixer.
4 Wash the bowl and attachments in warm soapy water, rinse well, then leave them to
drain and air dry.
5 Wipe the outside surfaces of the mixer with a clean damp cloth.
6 Don’t put any part of the mixer in a dishwasher.
7 Don’t put the mixer in water or any other liquid.
8 Don’t use harsh or abrasive cleaning agents or solvents.
a few simple recipes to get you started
pizza dough
dough hooks
400g plain flour
1 sachet active dried yeast (about 2½ tsp)
250ml warm water
1½ tbsp olive oil
½ tsp sugar
1 tsp salt
Put the flour in the bowl. Mix the remaining ingredients in a bowl or jug. Run the mixer
at speed 1, and gradually add the liquid. As the ingredients incorporate, and the dough
ball becomes more formed, increase the speed to 2. Knead for a couple of minutes on
this speed, till the dough ball is smooth.
Remove from the bowl and split into 2-4 pieces. Roll into pizza bases (circles or
rectangles) on a floured surface, then lay them on a baking sheet or pizza tray. Spread
the pizza bases with tomato purée and add toppings – mushrooms, ham, olives, sun
dried tomatoes, spinach, artichoke, etc. Top with dried herbs, pieces of mozzarella, and
a drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20 minutes,
till the toppings are bubbling and golden brown.
